A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.

Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.

Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat’s cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.

Yum! I loved this. I didn't really stick to the recipe as the people I was cooking for do not like pine nuts or goats cheese. So I left them out, and replaced just the cheese with pepperjack cheese (chilli infused cheese). It was very spicy because of the pepperjack, so I think I would just make with a mature cheddar next time. The dish tasted very fresh and with good string distinguishable flavours.

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